Wash the stickleback and cut it into pieces; Then dry the pan and wipe the inside of the pan with ginger slices. Slide the fish in with oil, fry it slightly, turn it over, add yellow rice wine and water, crack the whole garlic and put it in. After boiling, release the soy sauce, chicken essence and a little sugar. When the water is almost dry, collect the juice and put it on a plate.

Crab with Stichopus japonicus in winter.

Blanch the stickleback and crab meat with water for later use. Add broth, salt, sugar, chicken essence, soup king, winter mushrooms, egg whites, boil, slightly thicken, take out the pan and serve, and sprinkle with stickleback and crab meat.

Fried stickleback fillet and potato meal

Shave off the meat on both sides of the stickleback, put the fish into a plate, add minced garlic, chopped parsley root, sugar and salt and marinate for 15 minutes. Fresh potatoes are cooked in the microwave oven, sliced and put on a plate. Add olive oil, garlic slices, coriander and celery leaves to the hot pot, and then add fish fillet with marinade removed and flour on both sides, and fry until slightly golden yellow. Continue to heat the ingredients in the pot, add the bones of the stickleback, add a small bowl of hot boiled water and boil over high fire. After 10 minutes, a white soup appears, and add starch to make a thick sauce. Pour the soup and decorate it with celery leaves and red peppers. When eating, break the potatoes with a fork and mix some fish with peppers.

Steamed stickleback with hairy crab and bacon

Wash the fresh stickleback fish, and wash the hairy crab. Slice the bacon in my hometown, then put the fish, hairy crab and bacon slices in a bowl, add some aged carved wine, onion and ginger slices, and steam in a pot for half an hour. Its dishes are characterized by the combination of salty and fresh.

Xiangwei angci fish pot

Wash the stickleback after slaughter, and marinate it with refined salt and Shaoxing wine for a while; Cut off the tail of the green-shelled snail after spitting out the sediment, and take it out in a boiling water pot; Blanch bamboo shoots, straw mushrooms, Coprinus comatus and Lentinus edodes in a boiling water pot. Heat the wok with salad oil, add snails, bamboo shoots, straw mushrooms, Coprinus comatus and mushrooms, stir-fry for a while, simmer thoroughly, take them out and put them into the wok, and keep the soup. Clean the pot, add lard to heat it, stir-fry ginger slices, add stickleback, fry it thoroughly with low fire, then add diced ham, cook Shao wine, add the remaining soup, simmer for a while, add salt, monosodium glutamate, chicken essence, pepper, etc., pour it into the pot, sprinkle with scallion, and serve with the alcohol stove.

Braised garlic seedlings with stickleback.

Ingredients: stickleback, garlic sprout. After cleaning the stickleback, fry it in an oil pan, add sugar, vinegar, cooking wine, ginger, onion, etc. and appropriate amount of boiling water, cut the cleaned garlic seedlings into pieces, pour them into a fish pan and cook them together, and add appropriate amount of salt until cooked.

Braised meat with stickleback fish

Appropriate amount of pork belly, clean and cut into small pieces, stir-fry in oil pan, add cooking wine, sugar, vinegar, ginger slices, onion, soy sauce and salt, and bring to a boil. Wash the stickleback and fry it in the oil pan. Add sugar, vinegar, cooking wine, ginger, onion, etc. and a proper amount of boiling water. Pour the pork belly and cook until cooked.

White sauce stickleback

Abrupt stickleback fish, remove viscera and scales, wash, put the fish in a basin, add refined salt, a little sugar, yellow wine, ginger slices and onion slices, and steam for/kloc-0.5 minutes, and remove onion slices and ginger slices. Wash and dice ham and mushrooms, mix shrimps with a little egg white flour, blanch small green beans in boiling water, and cool thoroughly. Remove the oil from the oil pan until the oil is 60% hot. Stir-fry the shrimps, ham, mushrooms and small green beans with water and cook until cooked. When the fish is thin, roll it out of the pan and pour it on the steamed fish. Sprinkle with chopped green onion and sesame oil.

Stewed fish soup with snow vegetables

Wash the stickleback fish, fry them on both sides, cook yellow wine, add onion and ginger, add enough water to boil, add potherb pickles, shredded bamboo shoots and shredded mushrooms, add the lid to boil for 5 minutes, add salt, monosodium glutamate and pepper to serve the soup bowl. Features: the fish is fresh and tender, and the soup is fragrant and sweet.

Tea-flavored stickleback

Cut the stickleback into two along the spine, remove the internal organs and scales, wash and drain. Green tea is brewed with water at 80℃. Slice onion and ginger into a bowl, add yellow wine, sugar, refined salt and chicken essence, mix well with tea, marinate the fish for 4 hours, take out the fish and drain the water stains. Take the oil pan, heat the oil to 60% heat, fry the fish until golden brown, and put it in a basin. Squeeze the tea leaves out of the water and put them in an oil pan to quickly stir-fry the fragrance and sprinkle it on the fish in the basin.

Steamed stickleback with bacon

Wash the stickleback fish, put them in a deep pot, spread a layer of pork slices with five ribs on them, add onion, shredded ginger and yellow wine, and steam them in a cage for 8 minutes with high heat. Features: salty, fresh and mellow, salty and fresh in one.

Sweet and sour stickleback

Cut off the entrails and scales of the stickleback fish, wash it, drain the water, put it in an oil pan, heat the oil to 60%, stir-fry the ginger slices and scallions, fry the fish until golden brown, add yellow wine, white sugar, Zhenjiang Hengshun vinegar and soy sauce, cook it in water, and add chicken essence and sprinkle chopped green onion before putting it in the pot.

Stichopus japonicus with chopped pepper

After cleaning the stickleback, add salt, monosodium glutamate and cooking wine, put them in a basin, put ginger slices with onion on them, and steam them in a cage for 8 minutes. Stir-fry garlic paste, red pepper and salt, and fermented soybean until fragrant, add light soy sauce, monosodium glutamate, chopped green onion or chopped pepper, and pour it evenly on the fish. Features: unique flavor and appetizing.

Stewed eggs with stickleback fish

After the stickleback is slaughtered and washed, pat the head with the back of the knife and marinate it with light salt flowers for a while; Break the egg and stir it with a little water to make an egg liquid. Put the stickleback into the egg liquid, add a tablespoon of cooked lard, two slices of ginger and onion, a little salt and monosodium glutamate, and steam it in a steamer (or microwave oven).